For the monkfish, cut the fish into small medallions, season them with salt, coat them in flour and fry them in olive oil.
Boil the langoustines (or use pre-cooked ones), then chop them very finely. Boil the carrots, pass them through a sieve or mash them with a little oil and season with salt and pepper.
Mix the carrots with the chopped langoustines, a dash of white wine and a few drops of oil and apply this paste on the monkfish medallions.
Preparation Tip:
Use high quality olive oil for the monkfish for an extra fine taste!
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